Abstract:
The objective of this work is to study the effect of farm breeding on the weight specifications
of this species. As well as the combined effects of muscle and cooking methods (Barbecue,
roasting, and steaming for 40, 60 and 80 min) on the nutritional qualities, physico-chemical
and microbiological of farm guinea fowl meat (Numida meleagris).
The results allowed to deduce that the carcass yield is estimated at 74.85%. The results reveal
a significant effect of the three cooking methods on dry and mineral matter content, and the
pH values in the fillet and the thigh. After cooking we have noted a significant drop in pH
values ie a difference of 5.07%. Raw meat of guinea fowl is characterized by a high content of
protein (24.99 vs21,87%) in the fillet and the thigh respectively, these contents increase
significantly during the steaming and barbecue cooking, and reduce in the roast meat. By
cons, this meat in raw state, is characterized by a low in lipids (0.60%), in which the PUFA
represent 33.15% of total fatty acids.
Our results reveal an increase of lipid content after cooking. The cooking quadruples the
manoldialdeydes, the values exceed 0.54 mg/1kg for fresh meat to 2.09 mg/1Kg after
cooking. The muscular typology didn’t show any significant effect on the contents of MDAs
and the pH of the raw meat.
